Fall season is just a few days away, which means it's time to start cozying up with some comforting meals. This creamy mushroom and leek miso pasta has quickly become my go-to comfort dish. It’s rich, savory, and packed with umami from the combination of miso and mushrooms, while the leeks add a subtle sweetness that perfectly balances the dish. The best part? It comes together so easily, making it the perfect weeknight meal when you want something simple yet delicious but also great for a dinner party.
For another miso mushroom recipe, check out this Miso Mushroom Onion Soup! If you're looking for a miso dessert, take a look at this Miso Apple Crumble, or these Maple Miso Pear Tarts! And for other miso recipes, check out this Miso Butter and this Miso Beet Hummus.
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If you're looking for other cozy recipes, check out this apple cider short ribs and these onion and blue cheese bites!
Ingredients and Substitutions
- Mushrooms: I love using a mix of baby bella and shiitake mushrooms but feel free to use any mushrooms you have on hand, such as cremini or oyster mushrooms. Chanterelles would be a dream!
- Leeks: These add a nice sweetness to the dish. If you don’t have leeks, you can substitute them with onions or shallots for a similar flavor.
- Miso: White miso works best in this dish because of its mild, sweet flavor.
- Pasta: I love using rigatoni for this recipe because the sauce clings to the ridges and the mushrooms sometimes end up inside the rigatoni making the perfect bite, but any pasta shape will work as well.
- Lemon zest: This is optional, but it adds a bright, fresh touch to cut through the richness of the sauce.
- Chives: These are perfect for topping, adding a bit of color and a mild onion flavor to finish the dish.
*see full list of ingredients and quantities in the recipe card.
How to Make this Creamy Miso Mushroom Pasta
1.Boil the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook for about 12 minutes, or until al dente. Reserve ½ cup of pasta water and drain the rest.
2. Sauté the vegetables: In a large pan, heat olive oil and 2 tablespoon butter over medium heat. Add the leeks, garlic, and mushrooms. Sauté for about 15 minutes until the mushrooms are well cooked and the leeks are soft, and the liquid from the vegetables have evaporated. Stir in the red wine vinegar, then transfer the mixture to a plate.
3. Make the sauce: In the same pan, melt 1 tablespoon of butter. Add the ¾ cup of pasta water and whisk in the miso paste until smooth. Stir in the cream and bring the sauce to a simmer.
4. Combine everything: Add the cooked pasta to the sauce and toss to coat. Then, add the mushroom and leek mixture back to the pan along with grated parmesan cheese. Toss everything together, adding more pasta water if needed to thin out the sauce.
5. Plate and garnish: Serve the pasta with fresh chopped chives and a sprinkle of lemon zest.
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Miso Mushroom Pasta
Equipment
- 1 pan 12 inch
- 1 whisk
- 1 large pot
Ingredients
- 2 tablespoon olive oil
- 3 tablespoon butter
- 3 garlic cloves minced
- 10 oz mushrooms mix of baby bellas and shitakes
- 1 medium leek
- 1 teaspoon red wine vinegar
- 2 tablespoon white miso
- ½ cup heavy cream
- 1 lb pasta
- chives chopped
- lemon zest optional
Instructions
- Boil the pasta:Bring a large pot of salted water to a boil. Add your pasta and cook for about 12 minutes, or until al dente. Reserve ½ cup of pasta water and drain the rest.
- Sauté the vegetables: In a large pan, heat olive oil and 2 tablespoon butter over medium heat. Add the leeks, garlic, and mushrooms. Sauté for about 15 minutes until the mushrooms are well cooked and the leeks are soft, and the liquid from the vegetables have evaporated. Stir in the red wine vinegar, then transfer the mixture to a plate.
- Make the sauce:In the same pan, melt 1 tablespoon of butter. Add the ¾ cup of pasta water and whisk in the miso paste until smooth. Stir in the cream and bring the sauce to a simmer.
- Combine everything: Add the cooked pasta to the sauce and toss to coat. Then, add the mushroom and leek mixture back to the pan along with grated parmesan cheese. Toss everything together, adding more pasta water if needed to thin out the sauce.
- Plate and garnish: Serve the pasta with fresh chopped chives and a sprinkle of lemon zest.
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Danielle says
I made this on a busy weeknight, and I plan on keeping this recipe on heavy rotation. It’s easy to make, and it’s just the thing I want to eat after a long day. It’s creamy and so flavorful, and if you’re big on texture, this gives you plenty of it. Basically, it’s comfort on a plate.
Newel Tasting Table says
So glad you loved it!! 🙂
Michelle says
I have been making this once a week and I haven’t gotten sick of it! Such a great recipe and a very comforting dish. I’ve used both mezze rigatoni and spaghetti as pasta and love both, but mezze rigatoni is my favorite for this. The lemon zest is subtle but makes a big difference!
Newel Tasting Table says
So happy you like it and that it made it to your weekly recipe rotation!!
Cindy Mire says
Family really liked this. I did pick up a recent new mushroom hack. When sautéing the mushrooms, do not add any liquid to the skillet. The mushrooms have enough water in them and will come out pretty with a toasted appearance, not grey or mushy
Newel Tasting Table says
So happy to hear this Cindy! Thanks for making this recipe. I'm glad your family liked it!
Jin says
For someone who does not know how to cook, this recipe was very easy to follow. And it was so delicious. Made it twice in one week.
Newel Tasting Table says
So happy you were able to make it twice! Glad you enjoyed 🙂